Bacon and Wild Mushroom Risotto with Baby Spinach

Name: Bacon and Wild Mushroom Risotto with Baby Spinach
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Carnaroli or Arborio rice or other medium-grain rice; 57 grams 1/2 cup grated fresh Asiago cheese; 946 milliliters baby spinach; 6 slices bacon slices, chopped; 0 teaspoons freshly ground black pepper; 946 milliliters Homemade Chicken Stock; 113 grams cremini mushrooms, sliced; 1 teaspoon chopped fresh thyme; 4 garlic cloves, minced; 79 milliliters Madeira wine or dry sherry; 1 Tbsp extra-virgin olive oil; 113 grams oyster mushrooms, sliced; 1 teaspoons salt; 237 milliliters chopped shallots; 113 grams shiitake mushrooms, stemmed and sliced

Bacon and Wild Mushroom Risotto with Baby Spinach is a gluten free main course. One serving contains 436 calories, 18g of protein, and 19g of fat. This recipe serves 5. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of arborio rice, oyster mushrooms, madeira wine, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil); keep warm over low heat.

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Chicken Stock

Equipment you will use

Sauce Pan

Heat a large Dutch oven over medium heat.

Equipment you will use

Dutch Oven

Add bacon to pan; cook 8 minutes or until crisp, stirring occasionally.

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Bacon

Equipment you will use

Frying Pan

Remove bacon from pan with a slotted spoon.

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Bacon

Equipment you will use

Slotted Spoon

Frying Pan

Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally.

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Mushrooms

Shallot

Garlic

Thyme

Cooking Oil

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Frying Pan

Add rice, and cook 1 minute, stirring constantly. Stir in Madeira; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly.

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Madeira

Stock

Rice

Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in spinach; cook 1 minute.

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Spinach

Stock

Remove from heat; stir in cheese, salt, and pepper.

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Cheese

Pepper

Salt

Sprinkle with bacon.

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Bacon

Wine note: A light-bodied pinot noir can echo the smoky and earthy flavors of Bacon and Wild Mushroom Risotto with Baby Spinach, without overpowering the dish as a bigger red wine might. Redtree Pinot Noir 2008 ($8), from California, shows this grape's aromatic earthiness, along with snappy, tart berry fruit that provides a palate-cleansing contrast to the creamy texture of this dish. Jeffery Lindenmuth

Ingredients you will need

Baby Spinach

Wine

Mushrooms

Bacon

Berries